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If you’ve ever wanted to make real-deal pastrami at home—without a smoker—this is the easy homemade pastrami recipe for you. Starting with store-bought corned beef gives you a head start, and with the right spice rub (I’ve got the perfect blend) and cooking methods, you’ll get that bold, smoky flavor and perfect pastrami bite. It’s easier than you think, and once you taste it, you’ll never go back to the deli counter!
For this recipe, I take a shortcut by starting with store-bought corned beef, which comes vacuum-packed and already packed with flavor. But instead of using the little spice packet that comes with it, we’re making our own bold, smoky pastrami crust from scratch. It might sound like a big project, but trust me—it’s way easier than you’d think. No smoker, no special equipment—just a slow cooker or pressure cooker and an oven, and a little patience. And what you get? A pastrami that’s worlds better than the slimy, overly soft deli versions. This one has a spice-crusted edge, with tons of flavor, and the perfect bite.
And here’s the real trick to making it just like the best deli pastrami: chill it before slicing. I know, after waiting all that time for it to cook, the last thing you want to do is wait even longer. But trust me—if you try to slice it warm, it’ll just fall apart. That fridge time firms it up, giving you those clean, even slices that make the perfect Reuben or a classic pastrami on rye.
It may not be exactly like Katz’s, but if you don’t live near a famous Jewish deli or you just want to make this at home, this is as close as you can get without a smoker! And this really is amazing and so flavorful!
Nikki’s Recipe Rundown
- Taste: Deep, smoky, and peppery with just the right balance of spice and salt.
- Texture: Tender but sliceable, with a flavorful crust that holds up beautifully.
- Ease: Set it and forget it—most of the time is hands-off!
- Pros: No special equipment is needed, and 3 Easy Cooking Methods are included. It’s not exactly like Katz’s delicatessen, but it really is so very amazingly delicious.
- Considerations: You need to plan ahead since chilling is key for slicing, and it takes a long cooking time to get this nice and tender.
- Repeat Worthy: Absolutely! Once you taste homemade pastrami, you’ll never go back to store-bought.
Ingredients for Slicable Tender Homemade Pastrami
- Corned Beef Brisket: Choose a high-quality cut with a thick fat cap for the best flavor and texture.
- Black Pepper & Coriander: The classic pastrami seasoning—freshly ground makes a big difference!
- Mustard Powder: Adds a subtle tang and warmth without being overpowering.
- Brown Sugar: Just a touch to balance out the spices.
- Paprika: Regular or smoked, both work, but smoked paprika gives an extra depth of flavor.
- Garlic & Onion Powder: Essential for a well-rounded, savory seasoning.
- Liquid Smoke (Optional): A shortcut for that deep, smoky flavor without a smoker. Honestly, I don’t usually use this, but some people want a more smoky flavor, so it is a good option.
Variations and Substitutions
- Spicier Kick: Add a pinch of cayenne or crushed red pepper to the spice blend for heat.
- More Smoky Flavor: If you want a really bold smoky flavor use the liquid smoke, or smoked paprika in place of regular paprika.
- Extra Bold Crust: Use whole coriander seeds and cracked pepper for a coarser texture.
How To Make Homemade Pastrami
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1. Season the Brisket
Start by mixing the black pepper, coriander, mustard powder, brown sugar, paprika, garlic powder, and onion powder in a bowl.
Pat the corned beef dry with paper towels—this helps the spice rub stick better.
Pour the spices on a baking tray or large lipped serving tray.
Roll the brisket in the spice mix, pressing firmly to coat all sides.
If you’re using liquid smoke, sprinkle it on now for an extra smoky kick.
Step 2. Wrap It Up
Place the beef fat cap side down on a large sheet of foil. Wrap it tightly, then repeat with a second sheet of foil to keep all that seasoning locked in. Flip it over so the fat cap is now on top—this helps keep it juicy as it cooks.
Step 3. Cook Low and Slow (or Fast in the Pressure Cooker)
- Slow Cooker: Place a rack in the slow cooker (or use crumpled foil balls to lift the beef off the bottom). Set the wrapped brisket on top, cover, and cook on LOW for 10 hours.
- Pressure Cooker: Place a rack in the insert, add 1 cup of water, then set the wrapped beef on the rack. Cook on HIGH pressure for 1 hour 45 minutes, then let the pressure release naturally.
- Oven Method: Preheat oven to 250°F. Place a rack inside a roasting pan and add 1 cup of water to the bottom. Set the wrapped brisket on the rack, cover the pan tightly with foil, and bake for 5 hours.
Step 4. Let It Chill
Once it’s done cooking, carefully remove the beef and let it cool to room temperature. Then, transfer it to the fridge for at least 6 hours (overnight is even better). This step is crucial for getting clean, thin slices—if you cut it warm, it’ll just fall apart.
Step 5. Bake to Set the Crust
Preheat the oven to 350°F. Unwrap the chilled pastrami and place it on a rack over a baking sheet. If you reserved spices sprinkle evenly over the top of the pastrami.
Bake for 30 minutes, just until the spice crust is set. You’re not heating it through—just sealing in the flavor.
Step 6. Slice and Enjoy!
Let the pastrami rest for a few minutes, then slice it thin against the grain for that perfect deli-style bite.
Pile it high on rye bread with mustard, tuck it into a Reuben, or just enjoy a slice straight from the board (no judgment!).
Recipe Tips
- Use a rack in the slow cooker or Instant Pot to keep the meat elevated so half of it doesn’t sit in liquid and the meat will cook unevenly.
- Wrap it well in foil to trap in moisture and keep the spice rub in place.
- Don’t skip the chilling step! It’s what makes slicing easy and prevents the meat from crumbling.
- Slice against the grain for the most tender texture.
What is Cutting Against the Grain & How Do You Do It?
Cutting against the grain means slicing perpendicular to the natural muscle fibers in the meat. This shortens the fibers in each slice, making the meat more tender and easier to chew.
How to Do It:
- Find the Grain: Look at the pastrami and identify the direction of the muscle fibers (they’ll look like thin lines running through the meat).
- Position Your Knife: Turn the brisket so you’re slicing across those fibers, not parallel to them.
- Slice Thinly: Use a sharp knife and cut into thin slices (about ⅛-inch thick) for the best texture, especially for sandwiches.
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Recipe FAQs
Corned beef is a brined and cured beef brisket, typically seasoned with salt, pickling spices, and sometimes sugar. The name “corned” comes from the large salt crystals (or “corns” of salt) traditionally used in the curing process.
Look for a flat-cut corned beef brisket with a thick fat cap. The flat cut is best for slicing, while the fat cap keeps the meat juicy and flavorful during cooking. Try to choose one with minimal added solution—some brands pump them full of extra brine, which can make the meat overly salty. If you can, go for a higher-quality corned beef from the butcher or a well-reviewed brand for the best results.
I wouldn’t recommend it. Chilling firms up the meat, making it much easier to slice thinly. If you try to cut it while it’s still warm, it’ll crumble instead of giving you those perfect deli-style slices.
I don’t rinse mine, but if you’re concerned about it being too salty, you can give it a quick rinse and pat it dry before seasoning. Just keep in mind that some of the brine seasoning will wash away, so the final flavor might be a little milder.
Storage
Make Ahead: Cook and chill the pastrami up to 2 days in advance before baking.
Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Wrap tightly and freeze the sliced pastrami for up to 3 months. Thaw in the fridge overnight.
What to Serve with Pastrami?
Pastrami is packed with bold, smoky flavor, so the right sides can really round out the meal. Whether you’re making a classic sandwich or serving it as part of a spread, here are some great options:
Classic Sandwich Pairings
- Rye Bread & Mustard – Keep it simple with thick slices of rye and a smear of spicy brown mustard.
- Reuben Sandwich – Layer pastrami with Swiss cheese, sauerkraut, and Russian dressing on grilled rye.
- Pastrami Sliders – Stack it on mini rolls with cheese and pickles for an easy party option.
Great Side Dishes
- Coleslaw – A creamy or vinegar-based slaw adds crunch and balances the richness.
- Potato Salad – Classic deli-style potato salad pairs perfectly with pastrami.
- Pickles & Pickled Veggies – Tangy pickles help cut through the smoky, peppery flavors.
- Matzo Ball Soup – A comforting, traditional pairing for a full deli-style meal.
- Roasted or Fried Potatoes – Crispy potatoes or latkes make a hearty side.
Other Ways to Enjoy Pastrami
- Breakfast Hash – Dice it up and fry it with potatoes and eggs.
- Charcuterie Board – Add sliced pastrami to a board with cheese, crackers, and mustards.
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Homemade Pastrami Recipe
Ingredients
- 4 pound quality corned beef with a thick fat cap
- 4 tbsp fresh coarsely ground black pepper
- 2 tbsp coriander powder
- 1 tsp mustard powder
- 1 tbsp brown sugar
- 1 tbsp paprika or smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 3 teaspoons liquid smoke, optional (I usually do not use it)
Instructions
- Prep the Pastrami Rub:In a bowl, mix together black pepper, coriander, mustard powder, brown sugar, paprika, garlic powder, and onion powder. Reserve 2 tablespoons of spices (reserving is optional *see note; you can put them all on). Spread out on a tray.4 tbsp fresh coarsely ground black pepper, 2 tbsp coriander powder, 1 tsp mustard powder, 1 tbsp brown sugar, 1 tbsp paprika or smoked paprika, 2 tsp garlic powder, 2 tsp onion powder
- Coat the Brisket: Pat the corned beef dry with paper towels, then roll it in the spice mix, pressing firmly to coat all sides. If you are using liquid smoke, sprinkle it over the meat now.4 pound quality corned beef with a thick fat cap, 3 teaspoons liquid smoke
- Wrap It Up: Place the beef fat side down on a large sheet of foil. Wrap tightly, then repeat with a second sheet of foil, flipping so the fat cap is now on top.
Cook
- Slow Cooker: Place a rack inside your slow cooker (see notes if you don't have a rack). Add the wrapped beef, cover, and cook on LOW for 10 hours.
- Pressure Cooker: Place the rack in the insert, add 1 cup of water, then cook on HIGH pressure for 1 hour 45 minutes. Let the pressure release naturally.
- Oven Baked Method: Use heavy-duty foil and wrap a 3rd time. Bake in a preheated 225℉ oven for 6 hours.
- Chill for Best Texture: Remove beef from the slow cooker and let it cool to room temperature for about 2 hours. Refrigerate for at least 6 hours or overnight for the best slicing texture. Do not remove the foil. Reserve any juices.
- Final Bake for the Crust: Unwrap the beef, sprinkle on reserved spices, and place it on a rack set over a baking tray. Bake at 350°F for 30 minutes, or until the spice crust has set.
- Slice and Serve: Let rest for a few minutes, then slice thinly against the grain. Enjoy warm or chilled!
- To Warm: Heat a large skillet over low heat; warm pastrami slices in the skillet with some of the reserved juices, beef broth, or water until fat turns translucent, about 5 minutes.
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Notes
-
- Use a rack in the slow cooker or Instant Pot to keep the meat elevated so half of it doesn’t sit in liquid and the meat will cook unevenly.
- Wrap it well in foil to trap in moisture and keep the spice rub in place.
- Slice against the grain for the most tender texture.
- Don’t skip the chilling step! It’s what makes slicing easy and prevents the meat from crumbling.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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